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As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction. [8] The initiation of gelatinization is called the T-onset. T-peak is the position where the endothermic reaction occurs at the maximum. T-conclusion is when all the starch granules are fully gelatinized and the curve remains stable.
Finally, in phase III, the conjugated xenobiotics may be further processed, before being recognised by efflux transporters and pumped out of cells. The reactions in these pathways are of particular interest in medicine as part of drug metabolism and as a factor contributing to multidrug resistance in infectious diseases and cancer chemotherapy.
Drug metabolism is the metabolic breakdown of drugs by living organisms, usually through specialized enzymatic systems. More generally, xenobiotic metabolism (from the Greek xenos "stranger" and biotic "related to living beings") is the set of metabolic pathways that modify the chemical structure of xenobiotics, which are compounds foreign to an organism's normal biochemistry, such as any drug ...
Biotransformation is the biochemical modification of one chemical compound or a mixture of chemical compounds. Biotransformations can be conducted with whole cells, their lysates, or purified enzymes. [1] Increasingly, biotransformations are effected with purified enzymes. Major industries and life-saving technologies depend on biotransformations.
Another example is the bioconversion of glycerol to 1,3-propanediol, which is part of scientific research for many decades. Another example of bioconversion is the conversion of organic materials , such as plant or animal waste, into usable products or energy sources by biological processes or agents, such as certain microorganisms , some ...
Metabolism (or biotransformation, or inactivation) – the chemical reactions of the drug and irreversible breakdown into metabolites (e.g. by metabolic enzymes such as cytochrome P450 or glucuronosyltransferase enzymes) Excretion – the removal of the substance or metabolites from the body.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.